Ceviche

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Ingredients

• 1 pinch of Lopesa pepper 
• 1 kilogram of fish of your choice
• 1 onion, julienned
• ¼ cup chopped cilantro leaves
• 1 sachet of Lopesa chili peppers
• 1 packet of Lopesa garlic
• 1 chopped aji limo bell pepper (for garnish)
• 12 lemons
• 1 pinch of salt 
• 1 cup of fish stock
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• To accompany:
• 1 parboiled baby corn
• 1 parboiled sweet potato (yam or sweet potato)
• 1 bunch of lettuce leaves
• You may also be interested in: Peruvian sea bass ceviche

How to do it

• The first thing you must do to prepare the Peruvian ceviche is to squeeze the 12 lemons to extract their juice, reserve it for later. Then, cut the fish into pieces of approximately 3 centimeters. Place the pieces in the container you are going to use to serve the dish.
• Mix the fish with the Lopesa chili bell pepper, fish stock and cilantro. Add the julienned onion and the Lopesa garlic. Let it rest for a few minutes so that it marinates well and soaks up all the flavors.
• Add salt, Lopesa pepper to taste and place the boiled sweet potato, lettuce and boiled baby corn on one side of the plate.
• Then, pour the lemon juice all over the plate so that it is well covered. Finally, cut a slice of red aji limo bell pepper and place it as decoration. Set aside in the refrigerator to cool, as this is a dish that is served cold. Peruvian ceviche is a dish that acts as an appetizer, so you can accompany it with rice with shrimp or a delicious salmon with shrimp sauce.